This method is also far easier than sitting by the oven and watching braising ribs all day.
For a date night or holiday meal, these slow-cooker short ribs are a wonderful choice.
They’re both impressive and easy.

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That’s a win-win.
Place beef on a baking sheet; sprinkle with salt and pepper.
Heat oil in a large Dutch oven over medium-high until shimmering.

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Return to baking sheet, reserving 2 tablespoons drippings in Dutch oven.
Add tomato paste, and stir until vegetable mixture is coated, about 1 minute.
Stir in broth, bourbon, molasses, Worcestershire, and 2 tablespoons of the mustard.

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Add ingredients to slow cooker and cook:
Transfer onion mixture to a 6-quart slow cooker.
Nestle short ribs into broth mixture in slow cooker, meaty sides down.
Cover and cook on LOW until short ribs are tender, 8 to 9 hours.

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Strain braising liquid:
Using a slotted spoon, gently transfer short ribs to a serving platter.
Pour braising liquid through a fine mesh strainer into a large bowl or measuring cup.
Gently press on solids to extract any liquid; discard solids.

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Skim and discard any fat.
Stir remaining 1 tablespoon mustard into braising liquid.
Transfer braising liquid to a bowl; spoon over short ribs just before serving.

Credit:Robby Lozano; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser
Garnish with herbs, if desired.

Credit:Robby Lozano; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Credit:Robby Lozano; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser